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Best Advice to Homemade Yummy Fennel & Corn Minestra Soup

Wishing to dine Fennel & Corn Minestra Soup a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful ways on preparing a Fennel & Corn Minestra Soup like a famous chef made.

Fennel & Corn Minestra Soup

We hope you got benefit from reading it, now let's go back to fennel & corn minestra soup recipe. To cook fennel & corn minestra soup you need 11 ingredients and 7 steps. Here is how you do it.

To prepare an unforgettable Fennel & Corn Minestra Soup, here are the components needed:

  1. Provide 1 can of Cannellini Beans (15 oz).
  2. Use 3 cloves of garlic , minced.
  3. Provide 1 of corn ear of.
  4. Use 1 of fennel medium bulb.
  5. Take 1 of leek small.
  6. Provide 1 of potato small purple.
  7. You need 1/2 tsp of fennel seeds.
  8. Provide 1 cup of buttermilk.
  9. Use 4 oz of Pasta Ditalini.
  10. Provide 1/3 cup of parmesan grated.
  11. Provide 1/8 tsp of fennel pollen.

After preparing the ingridients, next you are good to prepare your 5-star Fennel & Corn Minestra Soup by following the instructions on this section:

  1. Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes..
  2. Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside..
  3. In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes..
  4. Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil..
  5. Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked..
  6. While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!.
  7. Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!.

Learn about the potential risks & side effects here. The fennel flavor spectrum is wide: either it's full-on anise—that pungent kick of black licorice flavor that you hated as a kid and now kind of dig since Fennel is as fennel does. It's here to make you happy. Fennel is one of the most underutilized vegetables I can think of, and it also happens to be one of my Fennel leaves can be chopped up and used to flavor any number of dishes, either hot or cold. Common fennel is a sun-loving perennial, while Florence fennel is an annual grown from seed Fennel leaves and fruit can both be dried, and the leaves can also be frozen.

Recipe : Fennel & Corn Minestra Soup

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